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Maple Walnut Chiffon Cake
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
155 minutes
Maple chiffon cake with walnuts and butterscotch whipped cream frosting.
Ingredients:
  • 2 cups pastry flour
  • 1.5 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 0.75 cup lukewarm water
  • 0.5 cup vegetable oil
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon maple-flavored extract
  • 0.5 cup finely chopped walnuts
  • 1 cup egg whites
  • 0.5 teaspoon cream of tartar
  • 1 (3.4 ounce) package instant butterscotch pudding mix
  • 1 cup milk
  • 2 cups whipped cream
Instructions:
  • Preheat oven to 325°F (165°C) for the perfect baking temperature.
  • Combine flour, sugar, baking powder, and salt by sifting them into a large bowl.
  • Create a crater in the dry ingredients and pour in water, oil, egg yolks, vanilla extract, and maple extract. Mix with a wooden spoon until smooth, then whisk vigorously until batter is silky. Finally, fold in the walnuts.
  • In a large glass or metal bowl, place the egg whites. Sprinkle with cream of tartar and beat until stiff peaks form, making sure to lift your beater or whisk straight up to create sharp peaks.
  • Fold in 1/4 of the beaten egg whites using a rubber spatula or wire whisk. Gently run the spatula through the center of the bowl, then around the sides, repeating until fully mixed. Repeat with remaining egg whites, 1/4 at a time, folding until incorporated. Pour batter into an ungreased 9- or 10-inch tube pan. Use a knife to eliminate any large air bubbles from the batter.
  • Bake in the preheated oven for about 1 hour until the cake is golden and a toothpick comes out clean. Allow the cake to cool by tipping the pan upside down over a wire rack for 30 minutes. Then, run a knife around the edge of the pan to remove the cake and cool completely for another 30 minutes.
  • Combine instant pudding mix and milk in a bowl, then gently fold in the whipped cream. Spread this luscious mixture over the cake.

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